Raspberry-Asparagus Salad
Ingredients
Instructions
- Snap off tough ends and scale asparagus. Cook asparagus, covered, in a small amount of boiling water 6 mins or until crisp-tender. Drain well; cover and chill.
- Combine 1 tsp cornstarch and 1 Tbsp water in a small, non-aluminum saucepan. Add remaining water, 2 Tbsps vinegar and next 4 ingredients; bring to a boil over med heat and cook 1 min stirring constantly. Remove from heat, and let cool completely; cover and chill.
- Gently rinse raspberries; drain. Divided raspberries and asparagus evenly among 6 salad plates; drizzle each with 1 Tbsp dressing.
Nutrition & Diet Analysis (per serving)
302
kcal
15% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).